Veggie croquettes with Camembert cheese

The most important preparations of this recipe include the preparation of a béchamel sauce and the cooking of the artichokes. In this case we have boiled them but you can also grill them.

Cut off the artichoke stems, wash them and boil them for 30 minutes in plenty of water.

Cut off the tip of the artichokes and peel the artichokes. Cut the heart (the most tender part) into small pieces and sauté them in a frying pan for a minute. Add the onion and garlic and cook for 5 minutes.

Now add the camembert cheese and mix all the ingredients together.

Now we move on to prepare the béchamel sauce. Add the butter and flour, mix and in a few minutes add the milk. Add it little by little while stirring. Add salt, black pepper and ground nutmeg. Cook over low heat until it begins to detach from the walls of the pan and you get this consistency.

Transfer the dough to a bowl or plate and let it cool.

Let's move on to the batter: beat three eggs and add them to a bowl. In another bowl add 250 grams of breadcrumbs. With a spoon take portions of the dough and leave them on the bowl of breadcrumbs, then transfer them to the bowl with the egg and again to the bowl of breadcrumbs. Give it the characteristic shape of the croquette. Do the same with all the croquettes.  Let the croquettes rest for at least 15 minutes before frying.

Now it is time to fry the croquettes. Use a good amount of oil and wait until it is very hot. Add the croquettes and when they are well browned on both sides, remove them to a plate with absorbent paper.